2 to 2 1/2 quarts strawberries, sliced
2 to 3 tablespoons granulated sugar
1 to 3 tablespoons almond extract
16 ounces cream cheese, softened
1 cup sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (16 ounce) container whipped topping or 1 pint cream, whipped
1 large angel food cake, torn into pieces

Set aside some berries for garnish. Mix remaining berries with sugar and almond extract. Set aside.

Mix cream cheese, sour cream, confectioners' sugar, vanilla extract and almond extract. Fold in whipped cream.

In a trifle bowl: layer half of the cake, half of the berries, then half of the cream cheese mixture. Repeat layers. Garnish with remaining berries. Refrigerate.